Recipe for Vegetable Finger Salad


2 pkg pillsbury crescent rolls
2 pkg cream cheese - 8 oz. each
1 cup mayonnaise
1 pkg hidden valley ranch dressing
1 mix (original recipe - dry)
1/2 cup chopped green pepper
1/2 cup chopped carrots
1/2 cup chopped broccoli
1/2 cup shredded cheddar cheese


Press out in one piece without separation 2 packages Pillsbury Crescent Rolls in jelly roll pan or cookie sheet with edge (2 pans). Bake as directed on Crescent Roll package and cool.

Mix together cream cheese, mayonnaise and Hidden Valley Ranch Dressing. Spread on cooled baked roll mix.

Mix together chopped vegetables and press into cream cheese mixture.

Refrigerate. Cut into small squares. Will keep several days in refrigerator.

Personal Note: This recipe makes a LOT. I cut all ingredients in half and still have plenty to serve (in addition to other snack foods). I also replace half the mayo with non-fat yogurt, and replace the cheddar cheese with a fourth vegetable to cut the fat content (Still tastes delicious).

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